113 - 3215 49 Avenue
21 avril 2026
RéussiThe facility did not have any sanitizer prepared. A chlorine spray bottle was prepared by the operator and was measured at 200 ppm, which is within the effective concentration range of 100–200 ppm., , Please ensure sanitizer bottles are always prepared and readily available during operations., ---, Please also ensure the sanitizer bottle is labeled such as “Sanitizer (100–200 ppm bleach)”.
The facility was thawing a frozen block of chicken wings, measured to be still frozen below -5°C, in the back sink, one of the three-compartment dishwashing sinks. The water was running at a very low flow rate (dribbling) and was measured at 20°C. The operator drained the water and adjusted the tap to provide a continuous flow of pure cold water at an adequate rate, with full volume being dispensed. , , The water temperature was then measured at 6–8°C., , Please ensure that if thawing is conducted using tap water, it is done under continuous cold running water at a sufficient flow rate to maintain low temperatures over the meat products. This helps prevent the product from entering and remaining in the danger zone of 4–60°C for extended periods of time, which could allow bacteria to grow to unsafe levels.
The front handwashing sink was adequately supplied; however, the water did not drain adequately, resulting in the sink basin becoming approximately one-quarter full during handwashing. Food particles were observed in the drain., , Please ensure all handwashing sinks are used solely for handwashing purposes and that no food products are dumped in the sinks., , Please ensure the sink drain is repaired to allow adequate drainage and prevent water pooling during use.
The front freezer used for storing meat cones had significant frost buildup on its walls., , Please ensure the freezer is emptied and defrosted so it is free of frost buildup. Please also ensure regular defrosting procedures are maintained to prevent the accumulation of frost in the future., , Beside the back kitchen handwashing sink, the counter was used to add semolina to dough, and semolina was observed on the floor underneath the counter., , Please ensure this area is cleaned regularly when food particles end up on the floor, to ensure the space remains clean and does not present a potential pest attractant.
Ce restaurant a été inspecté 5 fois depuis le 25 novembre 2024, avec 5 réussites et 1 fermeture au dossier.
The facility did not have any sanitizer prepared. A chlorine spray bottle was prepared by the operator and was measured at 200 ppm, which is within the effective concentration range of 100–200 ppm., , Please ensure sanitizer bottles are always prepared and readily available during operations., ---, Please also ensure the sanitizer bottle is labeled such as “Sanitizer (100–200 ppm bleach)”.
The facility was thawing a frozen block of chicken wings, measured to be still frozen below -5°C, in the back sink, one of the three-compartment dishwashing sinks. The water was running at a very low flow rate (dribbling) and was measured at 20°C. The operator drained the water and adjusted the tap to provide a continuous flow of pure cold water at an adequate rate, with full volume being dispensed. , , The water temperature was then measured at 6–8°C., , Please ensure that if thawing is conducted using tap water, it is done under continuous cold running water at a sufficient flow rate to maintain low temperatures over the meat products. This helps prevent the product from entering and remaining in the danger zone of 4–60°C for extended periods of time, which could allow bacteria to grow to unsafe levels.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
The front handwashing sink was adequately supplied; however, the water did not drain adequately, resulting in the sink basin becoming approximately one-quarter full during handwashing. Food particles were observed in the drain., , Please ensure all handwashing sinks are used solely for handwashing purposes and that no food products are dumped in the sinks., , Please ensure the sink drain is repaired to allow adequate drainage and prevent water pooling during use.
The front freezer used for storing meat cones had significant frost buildup on its walls., , Please ensure the freezer is emptied and defrosted so it is free of frost buildup. Please also ensure regular defrosting procedures are maintained to prevent the accumulation of frost in the future., , Beside the back kitchen handwashing sink, the counter was used to add semolina to dough, and semolina was observed on the floor underneath the counter., , Please ensure this area is cleaned regularly when food particles end up on the floor, to ensure the space remains clean and does not present a potential pest attractant.
Dish pit and deep fryers were observed to have dust, grime, food debris, and disposable gloves accumulating on the floor. , , Vent hood and ceiling were observed to have dust building up., , Please ensure that hard to reach areas are regularly cleaned to prevent unsanitary conditions from forming.
1) CDI - A bag of chicken observed thawing in sink with water. Please ensure water is cool running too to ensure water doesn't warm up/water is not stagnant., , Safely Defrosting Foods document from Health Canada emailed to operator., , 2) Cold holding unit and hot holding temperatures observed maintained at adequate temperatures for food safety.
1) Please ensure pizza boxes, food, and food packaging is stored off the floor., , 2) Please ensure items used for food storage are food grade. If unsure, please notify PHI.
No recent records of pest control monitoring. PHI emailed operator the AHS Pest Control Checklist. Please begin immediately and conduct pest inspection each month.
No sanitizer solutions or cleaning cloth sanitizer buckets were available at the time of inspection., , The operator prepared a cleaning cloth bucket with the correct sanitizer concentration of 100 ppm chlorine, verified using test strips., , Test strips were available and not expired.
A pile of semolina was observed on the counter next to the handwashing sink., , The operator discarded the semolina and confirmed that this process will be conducted on a clean surface away from potential contamination., , Please ensure only usable amounts of semolina is used for dough preparation during this food processing step. Keep the bulk supply of semolina in a sealed, closed container when not in use, to protect it from contamination. Ensure the counter surface used for this process is cleaned before and after use.
The end-of-day donair cutting and cooling process did not include the required secondary cooking step to 74°C prior to cooling., , Please ensure that after cutting 1/4-inch slices from the Donair cone, the meat is fully cooked to 74°C before cooling. , , The operator explained that the cooling process is currently completed in three hours prior to cutting., , Please ensure that the meat is cooled to 4°C or below within two hours to comply with food safety standards for Donair meat.
The facility uses a three-sink system for dishwashing. The operator explained that the sinks are currently set up with a 100 ppm chlorine sanitizer solution in the first sink, rinsing water in the second sink, and soap and water in the third sink., , Please ensure the dishwashing procedure is properly completed as follows:, , 1. First sink: Wash dishes with soap and water to remove all food residues., , 2. Second sink: Rinse thoroughly with clean water., , 3. Third sink: Submerge dishes fully in a 100 ppm chlorine sanitizer solution for at least 2 minutes., This ensures all dishes are properly cleaned and sanitized, making them safe for use
1. The pizza slicer was observed stored on top of the semolina bin with pizza sauce residue on it., , Please ensure the pizza slicer is cleaned and sanitized between uses and stored in a clean state, when not in use, to prevent the risk of cross-contamination., , 2. Scoops and a pitcher were stored directly in food products, in multiple containers of bulk supply, including semolina, flour and sweet sauce., , Please ensure all scoops used to take from bulk supplies are stored outside of food products in a clean sanitary manner to prevent the potential of cross contamination.